Preparation

Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.

Whisk together flour (2 cups), baking powder, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.

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Reviews

This is a great recipe--super easy and deliciously coconutty! I made it exactly as written except for one small change--ran out of time getting ready for my daughter's graduation party so couldn't bake it. Just served the batter, but everyone loved it. Destined to be a new family favorite!

A great family cake and simple to make too. I couldn't get hold of the coconut extract and not surprisingly it was still good. Because it is baked for about an hour and the sugar content of the cake is high, a delightful crust is formed. The recipe calls for a cake tin which turned out to be about 30% too small. There was enough left over to bake an additional cake. Recommended. I am a stingy reviewer in giving out points.

This is a delicious cake! Keeps well, and actually improves in flavor day 2 or 3. I made slight modifications. Used 1/2 c. sweetened and 1 c. unsweetened coconut. Did not toast beforehand. I think it would be good drizzled w/rum as soon as it is removed from the oven. Also, a dark chocolate sauce, served alongside, would make this a decadent dessert.

cake is wonderfully moist and great if you follow the recipe. i get reaaly annoyed when reviewers alter the recipe drastically and then have the nerve to rate the recioe based on their ingrediants added, ommited, or deleted. Guess what? You are rating your own recipe, not the recipe you didn't follow,when you do that, so don't give the recipe you chose to change a bad or mediocre review. This brings down the recipe you "made's" rating and might keep people from finding it near the top, where the best rated recipes are.

I don't often give four forks, but my husband kept raving about this cake, so I felt I had to. Personally I find it a tad too sweet, but some people like it that way. I really loved the crispy crust it formed. I omitted the coconut extract (I normally steer clear from most extracts because they often contain propolene glycol and artificial flavours) and instead of the vanilla extract I used a teaspoon of home-infused vanilla sugar. I also substituted sunflower oil for the butter (cold-pressed and organic), as I was out of butter and I really can't tell a difference when I cook a cake with oil or butter. Now if I had been clever I would have used at least part coconut oil (to impart more flavour, especially given the fact that I omitted the extract), but it didn't occur to me. It did occur to me to grease the pan with coconut oil, though. I also used raw cane sugar (golden colour with a nice molassesey smell). FInally, I really came upon this recipe because I was anxious to use up the fresh coconut flakes I had left over from making coconut milk, but something awful had happened: the coconut had been in the fridge improperly sealed and a hunk of blue cheese wrapped in plastic wrap was sitting on top. When I got it out, the coconut smelled strongly of blue cheese. I hoped toasting it would make the smell go away, but it didn't. Since I had slightly less than 1.5 cups I added a bit extra of store-bought flaked coconut, and it did mitigate the smell a little, but by the time it was golden it all smelled of coconut and blue cheese. Anyway, I just hoped that the blue cheese smell would go away when it went into the recipe, and that it did. But there isn't much of a coconut smell either. Oh well. Anyway, the lesson: Don't leave fresh coconut unsealed in the fridge, especially next to anything smelly like blue cheese. But if you do, it can still be rescued.

Delicious-though I threw away my bunt pan in disgust, as the cakes never pop out cleanly. This is moist, and I drizzle it with a melted white chocolate coconut and coconut. Will try in a lamb mold for Easter.

This is an excellent recipe to follow true to the
original. I've made it countless times over the past
couple of years and it is a favorite. I continue to
receive compliments and requests for this pound
cake.

Wonderful snacking cake. As directed by other reviewers, add a few dollops of sour cream (I increased the recipe by half so I could make another small loaf, and added a scant 1/2 cup sour cream to the whole batch). Skip the toasting of the coconut, and don't bother with the extract unless you just happen to have it. The real trick is that this cake tastes better the next day, or even the day after. I baked mine four days ago and the piece I just ate was fantastic. Seems like it keeps improving, and doesn't dry out or become gummy the way most cakes do.

I followed the
recipe with the
revisions (suggested
in reviews) of a 1/4
cup less sugar, 3 T.
sour cream, and 1/2
C. lite coconut
milk. When it had
cooled, I covered it
in a chocolate
shell, thinking it
would be like a
Mounds bar for my
son's birthday. We
all ate it (and have
been picking at it),
and it was
definitely moist,
but my 8-year old
aptly likened it to
"coconut corn
bread." Perhaps it
was the reduced
sugar, but this was
definitely
reminiscent of corn
bread and,
therefore, not an
optimal birthday
cake situation.
This might be a
perfect dessert for
a ladies' lunch.
Not so kid friendly.

I modified this
recipe by exchanging
a 1/2c turbanado
sugar instead of
white and added 1T
fresh ginger and
1c dried
cranberries. I also
added 2T half and
half to add
moisture, as a
result the cake took
longer to bake
through. I'll make
it again and find a
fat to add moisture.

Great with minor modifications. I used 1/3 cup coconut milk and 2 large dollops of sour cream as suggested in earlier reviews. Also used sweetened coconut, but did not toast. The cake was a huge hit at my family brunch. Will make again soon to use the rest of coconut milk. I made cake a week in advance, wrapped well and froze and it tasted fresh!

Is this not a fabulous recipe?
Sweet, buttery, and so forgiving! I
added some milk as suggested and
have had nothing but success. I have
made it with untoasted coconut and
no coconut at all, both with
excellent results. Multiplying the
recipe by 1.5 and adding 1/2 cup
milk, 1/2 cup buttermilk, and 1 tsp
baking soda yields a scrumptious 12"
butter cake. I highly recommend this
recipe!

Well, I made alterations to the recipe after reading the reviews, but wish I had just stuck with the recipe for my first time out. I cut the sugar back to 3/4 cups, added 1/4 coconut milk, and used almond extract instead of coconut extract. The texture of the cake came out more like a nice coconut bread. The decreased amount of sugar, I think, made it taste less like cake. It was still enjoyable, but I will try this as written the next time.
***I will admit that my diabetic parents were grateful for the lowered amount of sugar.***

I agree with the last
reviewer that this recipe
calls for way too much
sugar, but other than that
it's fantastic! I made a
few minor changes. I
didn't have any butter so I
used 1/2 C. Crisco & 1/2
C. applesauce to help cut
the fat. I also cut the
sugar down to 1 C. and
would probably cut it
down to 3/4 C. next time
since I used sweetened,
flaked coconut. I didn't
have coconut extract but
I did use about 1/4 C.
coconut creme (Coco
Lopez brand). This added
great coconut flavor but
unfortunately added to
the sweetness. I forgot to
add the sour cream as
suggested by previous
reviewers. Will definitely
do that next time because
it was still crumbly.
Overall, though, 2 big
thumbs up!

Not good at all. I ommitted the extracts and added coconut oil. I did not use sweetened flaked coconut. I used fresh coconut meat toasted for 10 minutes @ 170 'c. I topped with slivered almonds and fresh coconut. Still, texture was not "macaroony". And it calls for WAY too much sugar. I made many maccaroons and thousands of poundcakes. This is an eggy recipe trying to be something it is not.
- a pastry chef

I made this cake
last night for a
customer and
was surprised to
find out how dry it
was. I ususally
read the reviews
but with this one
being 4 forks..I
passed. Next time
I think I'll add
the sour cream and
a little of coconut
milk. Has a good
flavor, only dry.

I made this for Easter and it was delicious--even more so the next day. Since I read the reviews, and it said it could be dry, I did add 2 heaping tablespoons of sour cream and 1/4 cup milk. The texture was perfect and it was a huge hit.

I made some changes: used almond extract instead of coconut extract and sub 1/3 cup sliced almonds for some of the coconut. Next time I'll add 1/4 cup or more of unsweetened coconut milk to make it more moist.

Ok. I just wanted to follow up on my last review. This is awesome & easy. This has become one of the most requested desserts in my line-up (which also has your faboo raspberry truffle brownies & tequila lime tart!). This truly rocks! Also yummy toasted the next morning!